We’ve always loved the thrill of a blue ribbon winner, and our Blue Ribbon Pickles Recipe captures that award-winning magic from classic county fairs. These crisp, tangy pickles boast a perfect blend of sweet and sour flavors that elevate any meal or snack.
Drawing from time-honored traditions, we’ve refined this recipe to make it simple yet irresistible. Whether you’re preserving summer’s bounty or spicing up your next gathering, it’s a must-try for pickle enthusiasts.
Ingredients
In our Blue Ribbon Pickles Recipe, we carefully select high-quality ingredients to capture that award-winning crispness and tangy-sweet balance. Below, we list them in the order they’re used during preparation, with specific prep notes for optimal results.
- Fresh cucumbers: 2 pounds of small, firm pickling cucumbers, washed and sliced into 1/4-inch spears for even brining and crunch.
- White vinegar: 2 cups, distilled at 5% acidity, to provide the sharp tang that defines classic pickles.
- Water: 2 cups, filtered and brought to a boil, ensuring it’s free of impurities for a clear brine.
- Granulated sugar: 1 cup, dissolved slowly to balance the sour notes and enhance the sweet undertones.
- Dill weed: 2 tablespoons, fresh and chopped, added for its aromatic herbal flavor that elevates the overall taste.
- Garlic cloves: 4 cloves, peeled and lightly crushed, to infuse a subtle pungent depth as the flavors meld.
- Kosher salt: 2 tablespoons, non-iodized for better preservation and texture without bitterness.
- Mustard seeds: 1 tablespoon, whole and toasted briefly, for a mild spicy kick that complements the brine.
- Black peppercorns: 1 teaspoon, whole, to add a hint of warmth and complexity in the final product.
These ingredients form the foundation of our simplified yet traditional Blue Ribbon Pickles, ensuring every batch delivers the vibrant flavors pickle enthusiasts crave.
Tools and Equipment
Having selected our fresh ingredients for the Blue Ribbon Pickles, we now focus on the essential tools and equipment to ensure a seamless pickling process. These items help us achieve that signature crisp texture and tangy flavor while maintaining safety and efficiency during canning.
To prepare our award-winning pickles, we’ll need the following key tools. We recommend gathering them in advance to streamline the recipe:
- Mason Jars (pint or quart size): Imperative for preserving freshness, these jars with airtight lids allow our pickles to develop their vibrant, tangy-sweet profile over time. Use wide-mouth jars for easier packing.
- Canning Pot or Large Stockpot: A deep pot with a rack is crucial for the water bath canning process, ensuring even heat distribution to seal jars and lock in the pickles’ crispness.
- Jar Lifter or Tongs: Essential for safety, this tool lets us handle hot jars without risk, preventing accidents as we process our Blue Ribbon Pickles batches.
- Canning Funnel: Designed to minimize mess, this funnel helps us pack ingredients neatly into jars, maintaining the precise layering that enhances the pickles’ flavor balance.
- Measuring Cups and Spoons: Accurate measurements are key to our recipe’s success, so we rely on sturdy, heat-resistant sets to portion out vinegar, sugar, and spices perfectly.
- Cutting Board and Sharp Knife: For prepping cucumbers and herbs, a stable board and sharp knife ensure clean cuts, which contribute to the uniform texture in our final pickles.
- Ladle and Slotted Spoon: These aid in transferring brine and vegetables, allowing us to remove air bubbles and achieve that professional, prize-worthy presentation.
By using these tools, we guarantee that our Blue Ribbon Pickles turn out consistently delicious and safe for long-term storage. Always opt for high-quality, food-grade equipment to uphold the traditional pickling standards that make this recipe a favorite among enthusiasts.
Instructions
Now that we have gathered our fresh ingredients and essential tools, let’s create our Blue Ribbon Pickles with confidence and ease. We guide you through each step to ensure you achieve that irresistible crisp texture and tangy-sweet balance.
Prepare the Cucumbers
First, we select 4 to 6 pounds of fresh pickling cucumbers—choose firm, unwaxed ones for the best crunch. Rinse them thoroughly under cold water to remove any dirt, then pat dry with a clean towel. Using a sharp knife on your cutting board, trim off the blossom ends to prevent softening and slice the cucumbers into 1/4-inch spears or rounds based on your preference; this size ensures even pickling and maximizes flavor absorption. For extra crispness, toss the sliced cucumbers in a bowl with 2 tablespoons of kosher salt, cover, and let them sit for 1 hour to draw out excess moisture—feel the satisfying firmness as you drain and rinse them well under cold water.
Make the Brine
Next, we combine the core elements of our brine in a large saucepan to craft that signature sweet-tangy profile. Add 2 cups of white vinegar, 2 cups of filtered water, 1 cup of granulated sugar, 2 tablespoons of kosher salt, 1 tablespoon of mustard seeds, and 1 tablespoon of black peppercorns into the pan. Bring the mixture to a boil over medium-high heat, stirring constantly until the sugar and salt fully dissolve—about 5 minutes—and inhale the aromatic blend of spices that hints at the vibrant flavors to come. Remove from heat and stir in 4 fresh dill weed sprigs and 4 garlic cloves, sliced thinly, to infuse a fresh, herbaceous note that elevates the brine’s depth.
Pack the Jars
With our cucumbers prepped and brine ready, we now focus on packing the jars for optimal preservation and flavor. Sterilize 4 pint-sized Mason jars by boiling them in your canning pot for 10 minutes, then remove with jar lifters and place on a clean towel. Into each jar, pack the cucumber spears or rounds tightly, leaving 1/2 inch of headspace at the top for expansion—add 1 garlic clove, 1 dill sprig, and a pinch of mustard seeds and peppercorns to each for layered taste. Using your canning funnel and ladle, carefully pour the hot brine over the cucumbers until they are fully submerged, maintaining that 1/2-inch headspace to ensure a proper seal and prevent spoilage—envision the cucumbers soaking up the brine’s zesty essence for a delightfully crisp bite.
Process the Jars
Finally, we process the jars to lock in freshness and safety for long-term storage. Wipe the rims of the jars with a clean, damp cloth to remove any residue, then secure the lids and bands fingertip-tight. Lower the jars into your boiling canning pot using jar lifters, ensuring they are covered by at least 1 inch of water, and process them in a rolling boil for 10 minutes for pints (adjust to 15 minutes if at altitudes above 1,000 feet, as per USDA guidelines). After processing, remove the jars and let them cool undisturbed on a towel for 12 to 24 hours—listen for the satisfying “pop” of the lids sealing, indicating your Blue Ribbon Pickles are ready for the pantry with their tangy aroma preserved.
| Processing Time Adjustment | Altitude (feet) | Additional Time (minutes) |
|---|---|---|
| Base Time (Pints) | 0-1,000 | 10 |
| 1,001-6,000 | 15 | |
| Above 6,000 | 20 |
Make-Ahead Instructions
To maximize the convenience and flavor of our Blue Ribbon Pickles, we recommend preparing them in advance for effortless enjoyment later. This approach allows the pickles to develop their signature crisp and tangy profile while freeing up time for other tasks.
Preparing Ingredients Ahead
We can streamline the process by prepping key components a day or two before full assembly:
- Cucumbers: Select firm, unwaxed pickling cucumbers and rinse them thoroughly. Slice or leave whole as needed, then store in an airtight container in the refrigerator to maintain crispness.
- Brine Mixture: Combine vinegar, water, sugar, salt, and spices in a pot but do not heat. Cover and refrigerate the mixture for up to 24 hours, allowing flavors to meld without cooking.
- Herbs and Spices: Chop fresh dill weed and peel garlic cloves ahead of time. Place them in separate sealed bags in the fridge to preserve their vibrant aroma.
Assembling and Storing Jars
Once ingredients are prepped, we can assemble the jars early and process them for long-term storage:
- Pack the cucumbers into sterilized Mason jars along with herbs and spices as outlined in our detailed instructions.
- Pour the chilled brine over the contents, leaving the appropriate headspace for expansion during processing.
- Wipe jar rims, apply lids, and process in a canning pot according to altitude adjustments we previously discussed.
For make-ahead storage, we prioritize safety and quality:
- Short-Term Storage: After processing, let jars cool and store in a cool, dark place. Refrigerated pickles can be enjoyed within 2 weeks for peak tangy-sweet balance.
- Long-Term Storage: Properly canned jars can last up to 1 year when stored correctly. Below is a quick reference table for shelf life based on storage methods:
| Storage Method | Duration | Key Considerations |
|---|---|---|
| Refrigerated | Up to 2 weeks | Ideal for quick pickles; monitor for any signs of spoilage. |
| Canned (Sealed) | Up to 1 year | Ensure jars are properly sealed; check for bulging lids before consuming. |
| Opened Jar | Up to 2 weeks | Always refrigerate after opening and use within this period for best flavor. |
By following these steps, we ensure our Blue Ribbon Pickles remain a delightful addition to any meal, ready whenever we need that award-winning crunch.
Conclusion
We’re thrilled you’ve explored our Blue Ribbon Pickles Recipe with us
It’s more than just a preserve—it’s a gateway to fresh, tangy flavors
that enhance every meal and gathering
Let’s keep the tradition alive—try it and share your twists for even more fun
Frequently Asked Questions
What is the Blue Ribbon Pickles Recipe?
The Blue Ribbon Pickles Recipe is a simple, award-winning take on traditional county fair pickles, featuring a crisp, tangy-sweet flavor from fresh ingredients. It’s perfect for preserving seasonal cucumbers and adding zest to meals or snacks, appealing to both beginners and seasoned cooks.
What ingredients are needed for Blue Ribbon Pickles?
Key ingredients include fresh pickling cucumbers, white vinegar, filtered water, granulated sugar, fresh dill, garlic cloves, kosher salt, mustard seeds, and black peppercorns. These high-quality items ensure a balanced sweet-sour taste and crisp texture, making the recipe accessible and flavorful.
What tools and equipment are required for making Blue Ribbon Pickles?
Essential tools include Mason jars, a canning pot, jar lifters, a canning funnel, measuring cups and spoons, a cutting board, sharp knife, and a ladle with slotted spoon. These ensure safety, efficiency, and the pickles’ signature crunch while following traditional standards.
How do I prepare and make Blue Ribbon Pickles?
Start by selecting firm, unwaxed cucumbers, rinsing and salting them for crispness. Make a brine with vinegar, water, sugar, salt, and spices, then pack into jars and process for sealing. Adjust for altitude to ensure safety and freshness, resulting in delicious, long-lasting pickles.
Can I make Blue Ribbon Pickles ahead of time?
Yes, prep cucumbers, brine, and herbs in advance for convenience. Assemble jars and store in the fridge for short-term use or process for long-term storage. This allows flavors to develop, making it easy to have award-winning pickles ready for meals or gatherings.
How long do Blue Ribbon Pickles last?
Properly processed jars can last up to 12-18 months in a cool, dark place, while refrigerated pickles stay fresh for 1-2 months. Always check for seals and signs of spoilage before consuming to maintain quality and safety.